Hi guys!
Today I’m going to share how to make Bo luc Lac, Vietnamese wok-seared steak- Shaking Beef!
If you love beef/steak, this is definitely a must try!! So flavorful and totally different way to enjoy your steak! Bo Luc Lac literally means shaking beef.
I learned how to make this shaking beef from my dear friend, Be, who is excellent at Vietnamese cooking! 🙂 This recipe is a bit different than her original recipe btw, I had to make my own version, you know! lol
I hope you guys give this garlicky, oniony, savory goodness Vietnamese style steak, shaking beef a try at home!!!
Shaking Beef (Bo Luc Lac)
- Total Time: 5 mins
- Yield: 4 1x
Description
Ingredients
Units
Scale
For Marinate Beef
- 1 lb filet mignon or Rib-eye, remove silver skin and cut into 1-inch cubes
- 1 Tbs soy sauce
- 1 Tbs fish sauce
- 1/4 tsp dark soy sauce, optional
- 1 Tbs sugar
- 1 tsp black pepper
- 2 tsp vegetable or canola oil
For Cooking
- 1 Tbs cooking oil
- 2 Tbs unsalted butter
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 3 to 4 green onions, cut halves in lengthwise and cut into 2-inch pieces
For Lime Dipping Sauce
- 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine all ingredients for marinate beef in a large mixing bowl and mix well with your hand. Cover with a plastic wrap and let it marinate for 2 hours in a refrigerator.
- Meanwhile make lime dipping sauce by adding all ingredients together in a small mixing bowl. Set aside.
- Heat a large cast iron skillet over high heat; add cooking oil and swirl to coat. Add marinated beef, spread as one layer so they will sear nicely. Cook 1 minute each side, or until nicely seared and cooked until your desire doneness.
- Add butter, garlic, shallot and green onions, stir everything together and cook until vegetables got soften, about 30 seconds. Remove from heat, transfer to a serving plate and serve immediately with lime dipping sauce. Serve on a bed of tomato slices or salad for your taste.
- Cook Time: 5 mins
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Shaking Beef (Bo Luc Lac)
- Total Time: 5 mins
- Yield: 4 1x
Ingredients
Units
Scale
For Marinate Beef
- 1 lb filet mignon or Rib-eye, remove silver skin and cut into 1-inch cubes
- 1 Tbs soy sauce
- 1 Tbs fish sauce
- 1/4 tsp dark soy sauce, optional
- 1 Tbs sugar
- 1 tsp black pepper
- 2 tsp vegetable or canola oil
For Cooking
- 1 Tbs cooking oil
- 2 Tbs unsalted butter
- 4 cloves garlic, chopped
- 1 shallot, sliced
- 3 to 4 green onions, cut halves in lengthwise and cut into 2-inch pieces
For Lime Dipping Sauce
- 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Combine all ingredients for marinate beef in a large mixing bowl and mix well with your hand. Cover with a plastic wrap and let it marinate for 2 hours in a refrigerator.
- Meanwhile make lime dipping sauce by adding all ingredients together in a small mixing bowl. Set aside.
- Heat a large cast iron skillet over high heat; add cooking oil and swirl to coat. Add marinated beef, spread as one layer so they will sear nicely. Cook 1 minute each side, or until nicely seared and cooked until your desire doneness.
- Add butter, garlic, shallot and green onions, stir everything together and cook until vegetables got soften, about 30 seconds. Remove from heat, transfer to a serving plate and serve immediately with lime dipping sauce. Serve on a bed of tomato slices or salad for your taste.
- Cook Time: 5 mins
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15 comments
Definitely making this next week…Looks amazing…!!!! Thanks
Thanks so much for your recipe! It wa a hit with the family. I did cut the beef into smaller pieces than suggested, and it was a struggle to get the browning while keeping the interior under control. Meat was cooked more than I wanted but even still it was delicious. I will definitely make this again.
Glad you tried my shaking beef recipe! I love my streak medium-rare to medium, so have to cut them quite big chunk! 🙂
I’ll try this recipe tonight.
I want to ask, the marinate leftover can be use or not? Thx
No. You should not save or reuse anything that has had raw meat in it
Do I have to use a cast iron skillet?
I just use a regular frying pan over high heat and it still tastes amazing.
The recipe I use has Maggi arome in it. Do you ever use it?
You can use Maggi if you want! Just reduce amount of soy sauce from the recipe!
Looks delicious! However, now I’m really curious what you changed from your friend’s recipe… Do you remember?
Hi I like your shaking beef recipe, can I use chicken breast instead of beef? and what will you suggest dark soy sauce even brand pleaseee?
Lovely flavor… you’ll want leftovers (we double the recipe. ) Where has fish sauce been my entire life?
Absolutely for the entire family..even picky ones will ask youto make again!
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Have you ever served this on rice? Seems like it might be a good option.
I made this for dinner this evening. It was incredible! Thank you so much for sharing. You are way cool.
I have made this a few times now. Always a hit! Great flavors. I make some rice to have with it for the non salad eaters 🙂
Really a minute on each side works great.
Great way to share a large rib eye from Costco.